Instructions

1. Begin by preparing your ingredients. Measure out 1 cup of breadcrumbs, 1 cup of suet, 1 cup of brown sugar, 1 cup of mixed dried fruit, 1/2 cup of currants, 1/2 cup of raisins, 1/2 cup of chopped nuts, 1 teaspoon of ground cinnamon, and 1 teaspoon of ground nutmeg. Also, crack 4 large eggs into a bowl and measure out 1/2 cup of milk.
2. In a large mixing bowl, combine the breadcrumbs, suet, brown sugar, mixed dried fruit, currants, raisins, chopped nuts, ground cinnamon, and ground nutmeg. Use a wooden spoon or your hands to mix the ingredients thoroughly until they are well combined.
3. In a separate bowl, whisk together the eggs and milk until they are fully blended. Pour the egg and milk mixture into the dry ingredients, stirring continuously to ensure everything is evenly coated and combined.
4. Once the mixture is well combined, it should have a thick, sticky consistency. If the mixture seems too dry, you can add a little more milk, but be cautious not to make it too wet.
5. Prepare a pudding basin or a heatproof bowl by greasing it lightly with butter. This will help the pudding to release easily after cooking.
6. Transfer the pudding mixture into the prepared basin, pressing it down gently to eliminate any air pockets. Leave some space at the top as the pudding will expand during cooking.
7. Cover the basin with a layer of parchment paper, followed by a layer of aluminum foil. Ensure that the foil is tightly secured around the edges to prevent water from seeping in during the steaming process.
8. Fill a large pot with water, ensuring that it is deep enough to come halfway up the sides of the pudding basin. Place a steaming rack or an inverted plate at the bottom of the pot to keep the pudding basin above the water level.
9. Bring the water to a gentle simmer over medium heat. Once simmering, carefully place the pudding basin into the pot, ensuring that the water does not splash into the pudding.
10. Cover the pot with a lid and steam the pudding for about 2 hours. Check occasionally to ensure that the water level remains consistent, adding more boiling water as necessary to maintain the level.
11. After 2 hours, carefully remove the pudding basin from the pot using tongs or a cloth, as it will be very hot. Allow the pudding to cool for a few minutes before removing the foil and parchment paper.
12. To serve, you can either serve the pudding warm or allow it to cool completely and store it in a cool, dark place until ready to serve. To reheat, steam the pudding again for about 30 minutes.
13. When ready to serve, turn the pudding out onto a serving plate. You can serve it with a sprig of holly for decoration and accompany it with brandy sauce, custard, or cream.
14. Enjoy Gloria's Traditional Christmas Pudding with your loved ones, celebrating the festive season with this delightful British classic!